Green Beans with Bacon and Candied Pecans

Everyone has their likes and dislikes when it comes to vegetables. For me, there are few that I won't eat. That makes me happy that produce stands are now over flowing with spring and early summer crops. But the fact is that I've been cooking for the same man for forty years. To keep vegetables from becoming boring, I'm always looking for new recipes to shake things up a bit. And thanks to Savory Sweet Life I was able to serve a very nice green bean recipe to compliment a quiche.

Ingredients:
3 tablespoons maple syrup
2 tablespoons olive
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic
1 lb. fresh green beans, trimmed
6 slices cooked bacon, crumbled
1/4 cup chopped candied pecans
salt and pepper

Directions:
1. Emulsify maple syrup, olive oil, red wine vinegar, Dijon mustard, and garlic in a food processor or blender, and set aside.

2. Blanch green beans by boiling them for 3-5 minutes until crisp. Drain the beans immediately and transfer them to a large bowl of ice water. Wait three minutes and drain. Allow the green beans to air dry or by patting them with a paper towel.

3. Toss the beans in the dressing and top them off with the crumbled bacon and pecans. Season lightly with salt and pepper.


Green Beans